| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Dujour02 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Lemon juice |
| 3 |
tb |
Olive oil |
| 1 |
ts |
Dijon mustard |
|
|
Salt and pepper |
| 4 |
|
Whole boneless; skinless chicken |
|
|
; breasts |
| 2 |
tb |
Fresh rosemary |
| 1 |
|
Red pepper; julienned |
| 1 |
|
Yellow pepper; julienned |
| 1 |
|
Red onion; sliced |
| 1/3 |
c |
Olive oil |
| 1/2 |
c |
Water chestnuts; sliced |
| 1/2 |
c |
Sundried tomatoes; blanched, chopped |
| 1/2 |
lb |
Asparagus; blanched and cut |
|
|
; into thirds |
|
|
Salt and pepper |
| 1/2 |
lb |
Gorgonzola or stilton |
| 1/2 |
c |
Country ham; diced |
| 6 |
|
Heads bibb lettuce; washed |
INSTRUCTIONS
VINAIGRETTE
Viniagrette: Whisk together all ingredients and set aside.
Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken,
slice in strips and toss with rosemary. Saute peppers and onions briefly in
2 tablespoons olive oil.
Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and
asparagus in a bowl.
Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive
oil. Toss well.
Line plates with bibb lettuce and place chicken salad on top.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9431 - KATHY CARY
Converted by MM_Buster v2.0l.
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